We love pasta in our house as the number of recipes evidence! This one is a lovely, light and fresh dish with the vitamins of broccoli and the tangy edge provided by the garlic and anchovy. Freshly grated Parmesan cheese finishes it off perfectly! Really yummy!
What you need…
2 heads of broccoli
4 garlic cloves, peeled and chopped
12-16 anchovy fillets, depending on your taste – I love them!
2 hot chillies, de-seeded and chopped
3 tablespoons olive oil
Dried pasta (see tip)
Sea Salt and black pepper
Freshly grated Parmesan cheese
What to do…
Chop the broccoli into florets, halving them if they are big ones.
Take a big saucepan and bring to the boil salted water. Add the pasta and cook following the instructions on the packet (mine normally takes about 12 minutes).
Whilst the pasta is cooking, heat the oil in a large frying pan or wok to a medium heat, adding the garlic, anchovies and chillis, smashing up the anchovies as they warm up. Keep the oil warm but not spitting.
Four minutes before the pasta is finished cooking, add the broccoli florets to the pasta water.
Drain the pasta and broccoli and add them to them to the other pan, tossing them in the oil. Season to taste and serve with a generous your broccoli, anchovy and garlic pasta with a sprinkling of Parmesan. Quite simply delicious!
I tend to use gluten-free pasta, simply because it doesn’t weigh down my digestive system like the normal option. Eating pasta with gluten makes me feel uncomfortably full and also very tired at the end of the meal – capable of doing nothing but collapsing in front of the TV. Gluten-free definitely suits me better.
Ever so! Great lunch or quick supper